Quattro Formaggio Pasta Recipe

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add kosher salt so the water tastes slightly salty (about 1 tablespoon). Add the pasta and cook until 1–2 minutes shy of the package al dente time (about 8–10 minutes for most dried shapes). Reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.

Bloom aromatics

While the pasta cooks, heat a large wide skillet over medium heat. Add the olive oil and 1 tablespoon of the butter. When the butter foams, add the minced shallot and cook, stirring, until translucent, about 1–2 minutes. Add the minced garlic and crushed red pepper flakes; cook for 30–45 seconds until fragrant but not browned.

Add the remaining 2 tablespoons of butter and let it melt. Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer (do not boil) and reduce heat to low. Let the cream warm and thicken slightly for 2–3 minutes while stirring occasionally.

Season the cream base with 1 teaspoon freshly ground black pepper. Taste and adjust — remember cheeses will add salt, so avoid adding additional salt at this stage.

Incorporate cheeses

With the cream base at a gentle simmer and the heat on low, add the grated Parmesan and Pecorino in two additions, stirring constantly until melted and smooth. Next add the shredded Fontina and mozzarella in small handfuls, fully incorporating each addition before adding the next. If the sauce becomes too thick or grainy, add 2–4 tablespoons of the reserved pasta water at a time until the sauce is glossy and smooth.

If the sauce is too thin after cheese addition, simmer gently for 1–2 minutes, stirring, until it thickens slightly. Keep the sauce warm but not boiling to prevent cheese separation.

Add the drained pasta directly to the skillet with the cheese sauce. Toss gently with tongs or a pasta fork to coat evenly. If necessary, add additional reserved pasta water, 1–2 tablespoons at a time, to reach a silky consistency that clings to the pasta (usually 2–6 tablespoons).

Taste and adjust seasoning: add flaky sea salt sparingly if needed and more black pepper to taste. Stir in chopped parsley to brighten the dish.

Serve immediately in warmed bowls. Optionally finish each portion with a small extra sprinkle of grated Parmesan and a crack of black pepper.